The production of sausages and soppressata, which is one of the characteristics of the butchery of the region, is flanked by the working of the internal parts of the animal, being treated with the method of salting and curing systems used everywhere. Remarkable is the neck, but can be a real surprise to taste a Lucan ham, that must mature in the area of Vulture, and made unique flavor from the use of pepper used in conjunction with salt and other spices.

The processing of this
prosciutto has particular methods of preparation, arising from the many
centuries of experience spent in the research of the best result in
terms of the flavor and the method of preservation.

Sausage made from minced pork scraps (head,
cheek, lights, liver, and nerves), generously spiced and flavored with
garlic; grilled and eaten on toasted bread, in soups, or over polenta.
The “pezzente” (beggar) sausage: the adjective refers to the poor
quality of the meats used, coming from parts of the pig which could not
be used for the more noble preparations, and this is why it is also
known as the sausage of the poor.

Salami from lean pork meat and pork fat
(preferably from small black pigs). The meat is cut by knife rather than
ground, then spiced, stuffed into casings, and pressed under a weight to
obtain its characteristic flattened shape (hence the name).
Traditionally hung near the hearth to age and acquire a delicate smoky
aroma. Sometimes conserved in olive oil or lard; may contain pork blood
or ground sweet peppers for a brighter red color. This is perhaps the
most typical salami of the Lucania region. In the area around Potenza,
they call it soperzata. It has its country of adoption in the
territories of Lagonegro, Lauria, Picerno and Tricarico. It should be
made, from pork fillet, and the pig, should be a black pigs.